Alvarez Beatriz E., Durango Alba M., De Paula Claudia D.
The objective of this study was to evaluate the useful life of lemon biscuit under different preservation systems. Lemon biscuit is a local food produced in the department of Cordoba, Colombia, it is very popular for its particular flavor and low cost. The samples were obtained from 3 local producers in the Lower Sinu region, to which potassium sorbate (0.1%) was added as a preservative during their processing. The samples were packed in two types of package (low density, polyethylene and polypropylene) and stored at temperatures of 28 and 32°C for 24 days, a lemon biscuit without sorbate and without any type of packaging was used as the control sample, which is the way it is locally marketed. Microbiological (aerobic mesophiles, lactic acid bacteria, molds and yeasts, total and faecal coliforms, Bacillus cereus and S. aureus), physicochemical (pH, acidity and weight loss) and sensorial parameters (color, taste, appearance and texture) were evaluated during storage at day 0, 6, 12, 18 and 24, respectively. Microbiological parameters of mesophiles, molds and yeasts presented significant differences (p<0.05) between treatments. Treatments have highly significant differences (p<0.001) regarding the attributes of color, appearance, taste and texture of the food. In conclusion, the flavor attribute was the determinant variable when estimating the durability of the analyzed product, the added with 0.1% potassium sorbate and packed in polypropylene bags reached 12 days of shelf life.
{"title":"Conservation of Lemon Biscuit Produced in the Lower Sinu Region on the Department of Cordoba, Colombia","authors":"Alvarez Beatriz E., Durango Alba M., De Paula Claudia D.","doi":"10.19026/ajfst.16.5928","DOIUrl":"https://doi.org/10.19026/ajfst.16.5928","url":null,"abstract":"The objective of this study was to evaluate the useful life of lemon biscuit under different preservation systems. Lemon biscuit is a local food produced in the department of Cordoba, Colombia, it is very popular for its particular flavor and low cost. The samples were obtained from 3 local producers in the Lower Sinu region, to which potassium sorbate (0.1%) was added as a preservative during their processing. The samples were packed in two types of package (low density, polyethylene and polypropylene) and stored at temperatures of 28 and 32°C for 24 days, a lemon biscuit without sorbate and without any type of packaging was used as the control sample, which is the way it is locally marketed. Microbiological (aerobic mesophiles, lactic acid bacteria, molds and yeasts, total and faecal coliforms, Bacillus cereus and S. aureus), physicochemical (pH, acidity and weight loss) and sensorial parameters (color, taste, appearance and texture) were evaluated during storage at day 0, 6, 12, 18 and 24, respectively. Microbiological parameters of mesophiles, molds and yeasts presented significant differences (p<0.05) between treatments. Treatments have highly significant differences (p<0.001) regarding the attributes of color, appearance, taste and texture of the food. In conclusion, the flavor attribute was the determinant variable when estimating the durability of the analyzed product, the added with 0.1% potassium sorbate and packed in polypropylene bags reached 12 days of shelf life.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79572277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study evaluated the effect of acid concentration and reaction time in the lintnerization process on the physicochemical, structural and rheological properties of native yam starch (Dioscorea alata cv. Diamante 22). The lintnerization process involves chemical modification with hydrochloric acid to produce starch for the food, paper and textile industries. The acid hydrolysis of yam starch produced low dextrose equivalents (D.E 4.7%) and yields between 83 and 96%, as well. Slight changes to the granule surface, which mainly affected the amorphous part of the granule and reflected in the increased crystallinity, reducing the Water Absorption Capacity (WAC) and swelling (SP). For to the native starch, otherwise, when moderate acid hydrolysis is applied. A yield between 83 and 96%, slight changes on the granular surface (exo-corosión superficial). A reduction was observed in the initial gelatinization temperature from 82.1 to 77.6°C and maximum viscosity (1790 to 1656 MPa.s) when subjected to severe lintnerization treatments. The lintnerization process improved the stability of the starches during heating and decreased their tendency to retrograde, resulting a gel of stable consistency, suitable for the processed food industry.
{"title":"Lintnerized Yam Starches (Dioscorea alata cv. Diamante 22) for Food Industry","authors":"S. Jairo, F. Jorge, F. Fernando, H. Jorge","doi":"10.19026/ajfst.16.5961","DOIUrl":"https://doi.org/10.19026/ajfst.16.5961","url":null,"abstract":"This study evaluated the effect of acid concentration and reaction time in the lintnerization process on the physicochemical, structural and rheological properties of native yam starch (Dioscorea alata cv. Diamante 22). The lintnerization process involves chemical modification with hydrochloric acid to produce starch for the food, paper and textile industries. The acid hydrolysis of yam starch produced low dextrose equivalents (D.E 4.7%) and yields between 83 and 96%, as well. Slight changes to the granule surface, which mainly affected the amorphous part of the granule and reflected in the increased crystallinity, reducing the Water Absorption Capacity (WAC) and swelling (SP). For to the native starch, otherwise, when moderate acid hydrolysis is applied. A yield between 83 and 96%, slight changes on the granular surface (exo-corosión superficial). A reduction was observed in the initial gelatinization temperature from 82.1 to 77.6°C and maximum viscosity (1790 to 1656 MPa.s) when subjected to severe lintnerization treatments. The lintnerization process improved the stability of the starches during heating and decreased their tendency to retrograde, resulting a gel of stable consistency, suitable for the processed food industry.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82489187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. G. Mayra, Palacio Josefa, Reales Dunellys, J. P. E. Paula
This research aimed to develop cookies and muffins based on a mixture of Rice (RF), Corn (CF) and Quinoa (QF) Flour as alternative bakery products. Three main formulations were used for the elaboration of cookies (F1: 60%RF, 30%CF, 10%QF; F2: 70%RF, 10%CF, 20%QF; F3: 60%RF, 10%CF, 30%QF); while for muffins elaboration two formulations were used (F1:27%RF, 5%CF, 14%QF; F2: 23%RF, 8%CF, 8%QF). Bromatological (ashes, humidity content, protein, fiber and lipids), microbial and sensorial (30 personnel for anon-trained panel with a 9 point hedonic scale) analysis were done to characterize the developed food products. The bromatological results showed the presence of proteins (10.58%), lipids (6.37%), humidity (9.56%), ashes (2.36%), carbohydrates (74%) and a caloric intake of 288 kcal. Muffins presented in their composition: 14% protein, 10% lipids, 14% humidity, 4% ashes, 40% carbohydrate and 320 kcal. Cookies presented the following microbial counts: 200 UFC/g aerobic mesophiles, <3 UFC/g fungi, <4 UFC/g yeast, <3 NMP/g total coliforms and <3 NMP/g fecal coliforms, while muffins presented the following microbial counts: 300 UFC/g aerobic mesophiles, <5 UFC/g fungi, <4 UFC/g yeast, <3 NMP/g total coliforms and <3 NMP/g fecal coliforms. Finally, both products had a positive sensorial acceptation.
{"title":"Development of Cookies and Muffins based on Rice, Quinoa and Corn Flours","authors":"A. G. Mayra, Palacio Josefa, Reales Dunellys, J. P. E. Paula","doi":"10.19026/AJFST.16.5959","DOIUrl":"https://doi.org/10.19026/AJFST.16.5959","url":null,"abstract":"This research aimed to develop cookies and muffins based on a mixture of Rice (RF), Corn (CF) and Quinoa (QF) Flour as alternative bakery products. Three main formulations were used for the elaboration of cookies (F1: 60%RF, 30%CF, 10%QF; F2: 70%RF, 10%CF, 20%QF; F3: 60%RF, 10%CF, 30%QF); while for muffins elaboration two formulations were used (F1:27%RF, 5%CF, 14%QF; F2: 23%RF, 8%CF, 8%QF). Bromatological (ashes, humidity content, protein, fiber and lipids), microbial and sensorial (30 personnel for anon-trained panel with a 9 point hedonic scale) analysis were done to characterize the developed food products. The bromatological results showed the presence of proteins (10.58%), lipids (6.37%), humidity (9.56%), ashes (2.36%), carbohydrates (74%) and a caloric intake of 288 kcal. Muffins presented in their composition: 14% protein, 10% lipids, 14% humidity, 4% ashes, 40% carbohydrate and 320 kcal. Cookies presented the following microbial counts: 200 UFC/g aerobic mesophiles, <3 UFC/g fungi, <4 UFC/g yeast, <3 NMP/g total coliforms and <3 NMP/g fecal coliforms, while muffins presented the following microbial counts: 300 UFC/g aerobic mesophiles, <5 UFC/g fungi, <4 UFC/g yeast, <3 NMP/g total coliforms and <3 NMP/g fecal coliforms. Finally, both products had a positive sensorial acceptation.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78919509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to optimize the enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) viscera with the enzyme alcalase® 2.4 L to found the highest the Degree of Hydrolysis (DH). In vitro evaluation of the optimum conditions (pH and temperature) was performed to maximize the Proteolytic Activity (PA) of alcalase® 2.4 L with the rainbow trout viscera. The optimal conditions for maximum enzymatic activity were a pH of 8.5 and a temperature of 60°C. Response Surface Methodology (RSM) was used to evaluate the effect of the enzyme/substrate ratio (10-30%), substrate concentration (2.0-6.0%) and temperature (45-65°C) on DH. A substrate concentration of 5.53% and an enzyme/substrate level of 30% were found to be the optimum conditions to obtain the highest DH (27.6%). The Michaelis-Menten plot indicated that these conditions were not in the saturation area.
{"title":"Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss)","authors":"V. Priscilla, E. Jose","doi":"10.19026/ajfst.16.5970","DOIUrl":"https://doi.org/10.19026/ajfst.16.5970","url":null,"abstract":"This study aimed to optimize the enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) viscera with the enzyme alcalase® 2.4 L to found the highest the Degree of Hydrolysis (DH). In vitro evaluation of the optimum conditions (pH and temperature) was performed to maximize the Proteolytic Activity (PA) of alcalase® 2.4 L with the rainbow trout viscera. The optimal conditions for maximum enzymatic activity were a pH of 8.5 and a temperature of 60°C. Response Surface Methodology (RSM) was used to evaluate the effect of the enzyme/substrate ratio (10-30%), substrate concentration (2.0-6.0%) and temperature (45-65°C) on DH. A substrate concentration of 5.53% and an enzyme/substrate level of 30% were found to be the optimum conditions to obtain the highest DH (27.6%). The Michaelis-Menten plot indicated that these conditions were not in the saturation area.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83925411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Arroyo Susana, J Bermudez Keity, Conde Angie, P. Laura, P. Ana, J. P. E. Paula
The main goal of this study was to develop an innovative product based on food from vegetal origin (beet and oat) incorporated in a dairy product (koumiss). Raw materials were pasteurized milk, bacterial inoculum, beet and oat. Beet and oat were incorporated according to three formulations. The sensorial analysis (5 points hedonic scale) was done by a panel constituted by 30 non-trained personnel who considered the following attributes: aroma, taste, color, texture. The nutritional analysis was estimated considering the information in the Colombian table of food composition (2015 version). As a result, koumiss presented viscous texture similar to commercial koumiss. Additionally, the content of micronutrients was identified (from major to minor): riboflavin (1.7 mg), iron and zinc (both 1.2 mg), niacin (0.9 mg), thiamin (0.2 mg), vitamin A (97.5 UI) and folic acid (41.7 &mug) based on 200 mL. Thus, there was an innovation in the presentation of this food product, which allowed improving their nutritional value. Finally, the developed product achieved a sensorial score of 4, which indicated its acceptation by consumers and commercial potential.
{"title":"Development of Koumiss Incorporated with Beet and Oat","authors":"Arroyo Susana, J Bermudez Keity, Conde Angie, P. Laura, P. Ana, J. P. E. Paula","doi":"10.19026/AJFST.16.5960","DOIUrl":"https://doi.org/10.19026/AJFST.16.5960","url":null,"abstract":"The main goal of this study was to develop an innovative product based on food from vegetal origin (beet and oat) incorporated in a dairy product (koumiss). Raw materials were pasteurized milk, bacterial inoculum, beet and oat. Beet and oat were incorporated according to three formulations. The sensorial analysis (5 points hedonic scale) was done by a panel constituted by 30 non-trained personnel who considered the following attributes: aroma, taste, color, texture. The nutritional analysis was estimated considering the information in the Colombian table of food composition (2015 version). As a result, koumiss presented viscous texture similar to commercial koumiss. Additionally, the content of micronutrients was identified (from major to minor): riboflavin (1.7 mg), iron and zinc (both 1.2 mg), niacin (0.9 mg), thiamin (0.2 mg), vitamin A (97.5 UI) and folic acid (41.7 &mug) based on 200 mL. Thus, there was an innovation in the presentation of this food product, which allowed improving their nutritional value. Finally, the developed product achieved a sensorial score of 4, which indicated its acceptation by consumers and commercial potential.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87795989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Olga Lucía Torres Vargas, L. Ramírez, Yeissón Andrés Moscoso Ospina
The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucúrbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country's farmers.
{"title":"Application of the Response Surface Methodology to Obtain Pumpkin (Cucurbita moschata) Powder through Spray Drying","authors":"Olga Lucía Torres Vargas, L. Ramírez, Yeissón Andrés Moscoso Ospina","doi":"10.19026/AJFST.16.5968","DOIUrl":"https://doi.org/10.19026/AJFST.16.5968","url":null,"abstract":"The optimization of the process parameters was the aim of this study to obtain a powder from the pumpkin juice (Cucúrbita moschata) using the spray drying method. For the optimization of spray drying a surface response methodology was used, considering a central design composed of three factors: Maltodextrin concentration (10-25%), the temperature of the air inlet (150-170°C) and feed flow rate (4000-5000 mL/h) and the response variables evaluated to determine the optimal conditions of the process were: powder yield, humidity, hygroscopicity and solubility of the powder. The results of the statistical analysis indicate that all factors significantly affected the response variables, an increase in the addition of maltodextrin concentration to the pumpkin juice flow, generates an increase in yield, solubility and lower hygroscopicity values, the increase of the inlet temperature and the feed flow rate produced a decrease in the moisture content of the obtained powder. The optimal conditions of the process were reached with a 25% of maltodextrin concentration, 170°C for the air inlet and a flow rate of 4000 mL/h. These process parameters, allow obtaining a powder with a yield of 62.70%, humidity 3.40%, hygroscopicity 28.70% and solubility 71.5%, indicating a technological opportunity to generate and economic value to the pumpkin fruit, which allows improving the life quality of the country's farmers.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89920238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
De Paula Claudia D., Simanca Monica M., Causil Diana P.
{"title":"Conservation of Papaya (Carica papaya L.) of the Sunrise Variety Through Modified Atmospheres","authors":"De Paula Claudia D., Simanca Monica M., Causil Diana P.","doi":"10.19026/ajfst.16.5963","DOIUrl":"https://doi.org/10.19026/ajfst.16.5963","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"17 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91430627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marta Ospina, S. Gómez, A. Gutiérrez, Nini Blanco, A. Heredia
The objective of the study was to determine the prevalence of food and nutritional security in the households of Villa Clarín, through the application of the Scales of food security used in the National Survey of the Nutritional Situation ENSIN 2010. Villa Clarin is located to 200 m of the Clarin channel next to Magdalena river, in front of the village of Palermo, municipality of Sitio Nuevo, Magdalena. Formed by 84 families, considered a settlement of victims of the armed conflict of the departments (Magdalena, Cesar, Bolívar), established approximately in the year 2000. The type of study was descriptive with a quantitative approach. The 69 households surveyed showed a prevalence of food insecurity of 92.7%, with both scales (higher-than the national proportion reported in ENSIN 2010, 42.7%). However, in the Latin American scale of food security, for having a stricter filter, the level of severe food insecurity was 59.4%, higher than the one showed by the food security scale at home with 23.2%. The food insecurity was significantly associated with sociodemographic characteristics, housing conditions and nutritional status. These results indicate that the settlement must have access to the food and nutritional security policies designed by the government for post-conflict actions.
{"title":"Evaluation of the Food and Nutritional Security to Population Victim of the Armed Conflict","authors":"Marta Ospina, S. Gómez, A. Gutiérrez, Nini Blanco, A. Heredia","doi":"10.19026/AJFST.16.5951","DOIUrl":"https://doi.org/10.19026/AJFST.16.5951","url":null,"abstract":"The objective of the study was to determine the prevalence of food and nutritional security in the households of Villa Clarín, through the application of the Scales of food security used in the National Survey of the Nutritional Situation ENSIN 2010. Villa Clarin is located to 200 m of the Clarin channel next to Magdalena river, in front of the village of Palermo, municipality of Sitio Nuevo, Magdalena. Formed by 84 families, considered a settlement of victims of the armed conflict of the departments (Magdalena, Cesar, Bolívar), established approximately in the year 2000. The type of study was descriptive with a quantitative approach. The 69 households surveyed showed a prevalence of food insecurity of 92.7%, with both scales (higher-than the national proportion reported in ENSIN 2010, 42.7%). However, in the Latin American scale of food security, for having a stricter filter, the level of severe food insecurity was 59.4%, higher than the one showed by the food security scale at home with 23.2%. The food insecurity was significantly associated with sociodemographic characteristics, housing conditions and nutritional status. These results indicate that the settlement must have access to the food and nutritional security policies designed by the government for post-conflict actions.","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74308872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Case-Study: Nutritional Status and Contextual Factors in the Food Security of Teenager Students in Cartagena (Colombia)","authors":"Vega Luz Y.N., Mora Ana P.V., Espitia Paula J.P.","doi":"10.19026/ajfst.16.5936","DOIUrl":"https://doi.org/10.19026/ajfst.16.5936","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74713165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Olivero Rafael E., Lara Shyrly P., Alvarado Daniela A.
{"title":"Evaluation of the Fungicidal Effect of Oleifera lam Leaf Extracts on Anthracnose in Mangifera indica L.","authors":"Olivero Rafael E., Lara Shyrly P., Alvarado Daniela A.","doi":"10.19026/ajfst.16.5950","DOIUrl":"https://doi.org/10.19026/ajfst.16.5950","url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74830147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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